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Hi, I’m Matt Robinson

Dad, husband, explorer

Welcome to Real Food by Dad, where I create and share easy-to-make, everyday meals, snacks and desserts for my family, along with my adventures of being a husband, dad and coach. Thanks for stopping by and I hope you enjoy your time here and become a regular visitor! Read more about me.

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Bun-less Everything BLT Egg Sliders

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Grilled Satay Lamb Kebabs with Peanut Dipping Sauc

Grilled Satay Lamb Kebabs with Peanut Dipping Sauce – You’re going to love this full-flavor grass-fed lamb riff on the traditional satay. It’s food on stick that you’ll have on repeat all summer long!

To get started, use Atkins Ranch 100% New Zealand grass fed lamb. It’s grass fed and humanely raised on open pastures, so it’s better for you and the planet. Lamb is versatile and flavorful and can be used in nearly any recipe that calls for ground beef. @beefandlambnz

You can find @atkinsranch in the meat department at your local Whole Foods Market or visit https://beefandlambnz.com/where-to-buy/

#tastepurenature #grassfedlamb #nongmo #makeitgap #ad

Grilled Satay Lamb Kebabs w/ Peanut Dipping Sauce
Serves 4- 6

1/2 in. ginger, grated
2 lemongrass stalks, sliced
3 T. chopped cilantro
3 T. chopped Italian parsley
1 ½ teaspoons toasted sesame seed oil
2 t. salt
2 t. sugar
1 t. coriander
1 lb. Atkins Ranch 100% New Zealand grass fed ground lamb

Peanut Dipping Sauce
2 garlic cloves, chopped
1 red shallot, chopped
1/2 t. salt
1 T. neutral oil
1 lemongrass, bruised
1 T. garlic chili sauce
1 cup coconut milk
2 T. sugar
1/2 cup natural peanut butter

Place the first 8 ingredients in a blender. Pulse until a paste is formed, then pour it over the ground lamb. Fold to combine (do not overwork). Form 4-inch kebabs into the shape of sausage links. Thread them onto skewers.

Heat the grill to medium. Generously sprinkle kosher salt all over the kebabs, then place them on the grill to cook. Turn every 5 minutes until the kebabs are browned and an internal temperature of 160F is reached.

To make the peanut dipping sauce: Heat oil in a small pan, and add the garlic, shallot and salt; cook and stir until fragrant and just brown. Add the lemongrass and garlic chili sauce, and cook for another minute. Stir in coconut milk and sugar; bring to a boil. Reduce heat and simmer for 5 mins. Keep heat on low, add peanut butter and cook and stir until sauce consistency coats the back of the spoon, about 3 mins. If sauce is too thick, add one teaspoon of water at a time until thinned. Remove the lemongrass stalk and discard. Set aside for serving. Serve kebabs with peanut dipping sauce.

I know you probably have a dozen grilled chicken r

I know you probably have a dozen grilled chicken recipes but go ahead and make it a dozen plus one. You are going to love how a slather of Thousand Island dressing transforms your everyday grilled chicken into something you’ll crave all year long.
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Recipe here: https://bit.ly/3xWh009
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#grilling #chickenrecipes #grilled #grilledchicken #easydinner

Tuna Banh Mi ~ This riff on the classic Banh Mi sa

Tuna Banh Mi ~ This riff on the classic Banh Mi sautés wild-caught Chicken of the Sea Chunk Light Tuna for a quick blend of flavor. #ad It’s a fast and fresh meal with all the flavors you know and love.

This is the kind of back-pocket recipe that also works well for the beach or any picnic, so make sure to bookmark the recipe!

@chickenoftheseaofficial #ad #TeamMermaid

Tuna Banh Mi
Serves 4

Pickled vegetables
3/4 cup shredded carrots
3/4 cup shredded daikon radish
2 tablespoons unseasoned rice vinegar
2 tablespoons sugar

Filling
3 5oz cans Chicken of the Sea Chunk Light Tuna in Water
3 tablespoons low-sodium soy sauce
1 tablespoon Asian Chili sauce or sriracha
2 teaspoons fish sauce
1 teaspoon toasted sesame seed oil
2 teaspoons olive oil

Assembly
4 6-inch baguettes
1/4 cup Mayonnaise
12-16 Cilantro sprigs
1-2 thinly sliced Persian cucumbers

To pickle the carrots and daikon: In large bowl, toss all ingredients and set aside for at least 1 hour. Drain to use.

To make the filling: Drain the tuna. Squeeze dry and set aside. In a large bowl, whisk together soy sauce, chili sauce, fish sauce, and toasted sesame seed oil. Fold the tuna into the sauce.

In a large sauté pan, heat the olive oil over medium high heat. Add the tuna and break it up with a spatula. Cook and stir until sauce is nearly evaporated.

To assemble: Split baguette, spread mayonnaise on the inside and layer with tuna, cucumber, pickled vegetables and cilantro.

I don’t know the exact moment it happened, but

I don’t know the exact moment it happened, but one day fatherhood turned into a two-way journey that now has my boys teaching me as much as I teach them.

Happy Father’s Day to all the dads out there. Here’s to the best job of a lifetime. #dadlife

Pork Bulgogi Stir Fry ~ This sticky sweet stir fry

Pork Bulgogi Stir Fry ~ This sticky sweet stir fry is a Korean inspired recipe with added red peppers and sugar snap peas for crunch and sweetness.
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Recipe here: https://realfoodbydad.com/bulgogi-pork-stir-fry/
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#pork #eatingfortheinsta #easydinner #onthetable #asianfood

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